Walter Kei's father used to prepare this spicy pork dish with baby corn. The substitution of peppers and XO sauce is an innovative twist. The spice level of this dish is mild. Boneless pork belly is a popular item sold in Chinese butcher shops.

12 oz boneless pork belly, cut in half

1½ tsp sugar

1½ tsp chili bean sauce

¾ tsp salt

¼ tsp sesame oil

¼ tsp chili oil

3 tbsp Shao Hsing rice wine or dry sherry

2 tbsp olive oil

1 tbsp minced garlic

1 tbsp XO sauce

½ medium red bell pepper, cut into 1-inch cubes

½ medium yellow bell pepper, cut into 1-inch cubes

½ medium green bell pepper, cut into 1-inch cubes

3 slices ginger

3 scallions, cut into 2-inch pieces

One 8-ounce can sliced bamboo shoots, rinsed and drained

1. Put the pork in a dish and sprinkle with ½ teaspoon of the sugar and ½ teaspoon of the salt. Set aside 30 minutes. In a small bowl combine the XO sauce, sesame oil, chili bean sauce, and chili oil.

2. In a flat-bottomed wok bring 2 cups water to a boil over high heat. Add the ginger slices and scallions and boil 1 minute. Add 1 tablespoon of the rice wine and boil 1 minute. Add the pork, cover, and reduce the heat to low. Simmer 8 minutes. Pour out the water and seasonings. Rinse the pork in cold water, put it on a cutting board, and cut into ¼-inch-thick bite-sized slices. The pork should still be slightly pink. Rinse the wok and dry it thoroughly.

3. Heat the wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and garlic and stir-fry 15 seconds. Add the pork, swirl in the sauce mixture, and stir-fry 30 seconds. Cover, reduce the heat to medium, and cook 1 minute. Increase the heat to high, add the peppers and bamboo shoots, and stir-fry 1 minute. Add the remaining 1 teaspoon sugar and ¼ teaspoon salt and stir-fry 1 minute. Add the remaining 2 tablespoons rice wine and continue to stir-fry 1 minute.